Indian-spiced roasted cauliflower
https://www.coop.co.uk/recipes/indian-spiced-roasted-cauli
This creative recipe uses up the entire cauliflower to waste less food – plus it's low fat and vegan-friendly
-
Feeds
2
-
Ready in
1 hour
15 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 70g
Share this recipe
Ingredients
- 1 Co-op British cauliflower, including leaves
- 150g dairy free coconut yogurt alternative
- 1 tbsp garam masala
- 2 tsp turmeric
- 1 tsp cumin
- Juice of ½ lemon
- 1½ tbsp Co-op rapeseed oil
- ½ tsp chilli flakes
- 2 red onions, finely sliced
- 2 tsp Co-op Fairtrade dark brown soft sugar
- 2 tsp Co-op cider vinegar
- 250g pack Co-op microwave brown rice
- Handful coriander, roughly chopped
- 1 tbsp Co-op flaked almonds, toasted
Method
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Remove the leaves from the cauliflower and set aside
- Bring a large pan of water to the boil then simmer the cauliflower for about 15-20 mins, until just tender
- Drain and leave to dry completely
- Mix the yogurt with the spices and lemon juice
- Put the cauliflower in a roasting tray and coat with the yogurt mixture
- Roast for 45-50 mins, or until golden and soft when a knife is inserted
- About 20 mins before the time is up, toss the cauliflower leaves in ½ tbsp of the oil
- Remove the roasting tray from the oven and arrange the leaves around the cauliflower
- Sprinkle the chilli over the leaves and cauliflower, then return to the oven
- Meanwhile, heat the remaining oil and cook the onion for 8-10 mins over a medium heat, or until very soft
- Add the sugar and vinegar, then cook for 5-6 mins, or until caramelised and sticky
- Heat the rice according to the pack instructions, then stir into the onion, along with most of the coriander
- Slice the cauliflower into 4, then serve with the onion rice
- Scatter with the remaining coriander and the flaked almonds to finish
